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Paleo Chocolate Torte

Happy Valentine's Day!
Let's get the sad part out of the way first, I am spending valentine's day solo. My food guinea, aka my husband Ian, has joined the US Navy. He shipped off to boot camp on Monday and will be gone for the next few months. This has been a long time coming, so it wasn't a surprise, but it doesn't make it any less difficult. How do you prepare for the unknown? Worst part is I now have to cook AND do the dishes!
This torte made me happy, and I am into anything that makes me happy these days. I just ate it for breakfast, don't judge.
Enjoy the time you have with your loved one today (yourself included), stay in, make a nice dinner, make this torte for dessert and avoid all the restaurants you can go to tomorrow night for half the price!

Directions:
Preheat oven to 350 degrees.
For Crust:
In the bowl of a food processor, add pecans and salt. Process until you have a coarse meal. Add honey and egg and process until dough forms. Dough will be slightly sticky. Press dough evenly into pie pan, covering bottom and up the sides. Bake for 5 minutes. Allow to cool slightly.
For Filling:
In a double boiler (I used a glass bowl over boiling water), melt chocolate with shortening. Remove from heat and add palm sugar and vanilla, mix well. Allow to cool to room temperature. Add coconut flour and salt to chocolate mixture and beat with hand mixer until fully combined. Beat in eggs one at at time. Stir in chocolate chips. Fill crust with chocolate mixture and bake for 15-18 minutes. Sides should be dry and cracked, middle should be just set. Remove and allow to cool for 30-45 minutes before serving.
For Strawberry Sauce:
In a blender, combine all ingredients and blend until desired consistency. Drizzle over torte. Enjoy!